Categories: baking, breakfasts, mexican, sweets

Ingredients

• Filling:
• 1 cup cooked, mashed sweet potatoes
• 1 cup pineapple (crushed)
• Dash salt
• 1 tbsp (or more to taste) sugar
• Dash cinnamon
• Crusts:
• 2 cups flour
• 1/2 tsp salt
• 2/3 cup shortening
• 1 tbsp sugar
• 2 tbsp water (to consistency)

Directions

1. Dice, boil and mash potatoes

2. Preheat oven to 350F

3. Combine filling ingredients

4. Roll dough flat, cut into 4" diameter circles

5. fill half of each shell with filling, leaving enough space to close empanadas without spilling through

6. Cook at 350F for 20 minutes

Email to a friend | Print this recipe | Back